Cauliflower & Cranberry Risotto
This creamy low-carb meal combines riced cauliflower with a bite of parmesan and cranberry and finishes strong with flavorful bacon. For a plant-based take, try Temphe bacon.
Recipe - Farmington, MI
Cauliflower & Cranberry Risotto
Prep Time10 Minutes
Servings8
Cook Time19 Minutes
Ingredients
6 strips of smoked uncured bacon, chopped
½ cup pecan pieces, chopped
2 (12 oz.) pkg. Fresh Thyme frozen organic riced cauliflower, thawed
½ cup yellow onion, finely chopped
1½ cups Fresh Thyme organic vegetable broth
½ cup Fresh Thyme heavy whipping cream
½ cup whole fresh or frozen cranberries
½ cup grated Parmesan cheese
½ tsp. Fresh Thyme fine sea salt
¼ tsp. Fresh Thyme organic ground black pepper
2 Tbsp. chopped Italian parsley
Directions
- Place bacon in a large nonstick skillet. Cook over medium heat for 5 minutes or until almost crisp, stirring occasionally. Add pecans; cook and stir 2 minutes or until pecans are toasted. Using a slotted spoon, transfer bacon-pecan mixture to a bowl.
- Add riced cauliflower and onion to bacon drippings in skillet. Cook over medium heat 3 minutes or just until browned, stirring often. Stir in vegetable broth and cream. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until liquid is absorbed.
- Add cranberries; stir in Parmesan cheese, salt, pepper, and parsley. Cook until heated through. Transfer to a serving bowl and top with bacon-pecan mixture. Serve immediately.
Nutritional Information
Each serving contains: 191 calories, 14 g fat, 6 g saturated fat, 0 g trans fat, 31 mg cholesterol, 428 mg sodium, 10 g carbohydrates, 2 g fiber, 7 g sugar, 6 g protein. Daily values: 8% vitamin A, 38% vitamin C, 11% calcium, 3% iron.
10 minutes
Prep Time
19 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Godshall's Hickory Smoked Uncured Pork Bacon - 8 Ounce
$5.69$0.71/oz
Made With Pecan Pieces Tub - 6.25 Ounce
Sale
$5.99 was $8.99$0.96/oz
Via Emilia Organic Riced Cauliflower - 14.1 Ounce
$2.99$0.21/oz
Yellow Onions - 0.75 Pound
$0.97 avg/ea$1.29/lb
Fresh Thyme Organic Low Sodium Vegetable Broth - 32 Ounce
2 for $4.00
$2.00 was $2.39$0.06/oz
Fresh Thyme Heavy Whipping Cream - 32 Fluid ounce
$6.99$0.22/fl oz
Not Available
Fresh Thyme Grated Parmesan Cheese - 5 Ounce
$3.99$0.80/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
Organic Curly Parsley - 1 Each
$1.99
Nutritional Information
Each serving contains: 191 calories, 14 g fat, 6 g saturated fat, 0 g trans fat, 31 mg cholesterol, 428 mg sodium, 10 g carbohydrates, 2 g fiber, 7 g sugar, 6 g protein. Daily values: 8% vitamin A, 38% vitamin C, 11% calcium, 3% iron.
Directions
- Place bacon in a large nonstick skillet. Cook over medium heat for 5 minutes or until almost crisp, stirring occasionally. Add pecans; cook and stir 2 minutes or until pecans are toasted. Using a slotted spoon, transfer bacon-pecan mixture to a bowl.
- Add riced cauliflower and onion to bacon drippings in skillet. Cook over medium heat 3 minutes or just until browned, stirring often. Stir in vegetable broth and cream. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until liquid is absorbed.
- Add cranberries; stir in Parmesan cheese, salt, pepper, and parsley. Cook until heated through. Transfer to a serving bowl and top with bacon-pecan mixture. Serve immediately.